Sweet and Sour Chicken with Pineapple

This recipe for sweet and sour chicken with pineapple is better-than-takeout and you're going to want to make it every single day.

It's made with real, fresh and wholesome ingredients and tastes absolutely homemade. 

Because it is.

How to make sweet and sour chicken with pineapple

Featured Ingredients

Sweet and Sour Sauce:

• Pineapple juice: Gives the sauce that classic pineapple juice flavor.
• Apple cider vinegar: Provides a little *zing* to the sauce.
• Ketchup: Using just a tablespoon or two adds richness.
• Soy sauce: For umami.
• Sugar: To balance the sauce.
• Ginger: Adds amazing ginger flavor.
• Cornstarch: To thicken.
• Pineapple: Fresh chunks of pineapple make this dish oh-so delicious.

Chicken:

• Chicken breast: Boneless, skinless, cut into cubes.
• Cornstarch: To coat the chicken so it becomes crispy when pan fried.
• Oil: I use avocado oil for pan frying.
• Jasmine rice: My favorite fluffy rice for serving.
• Green onion: As a garnish.

Step-by-Step Instructions

1. Place 1 cup pineapple juice, apple cider vinegar, ketchup, soy sauce, sugar and ginger in a small saucepan and bring to a simmer, whisking until sugar is dissolved.
2. Whisk together remaining ¼ cup pineapple juice and corn starch in a small bowl.
3. Whisk into the sauce and simmer until thickened, about 3-4 minutes.
4. Taste and adjust seasoning, if necessary.
5. Stir in pineapple. Set aside.
6. Season chicken breast cubes with salt and pepper.
7. Place corn starch in a medium bowl, add chicken to the bowl and toss to coat.
8. Heat oil to medium-high heat in a deep skillet. Working in shifts, fry chicken in the hot oil for about 3-4 minutes, until golden brown, stirring occasionally to be sure chicken is evenly cooked.
9. Remove using a slotted spoon and place on a paper towel.
10. Once all chicken is cooked, toss with the sweet and sour sauce until coated.
11. Serve pineapple chicken over rice with green onion.

Recipe Substitutions and Alterations

Nutrition Considerations

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Sweet and Sour Chicken with Pineapple

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This recipe for sweet and sour chicken with pineapple is better-than-takeout and you're going to want to make it every single day.

• Author: Julie Andrews
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stove-Top
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Sweet and Sour Sauce:

• 1 ¼ cups pineapple juice, divided
• 2 tablespoons apple cider vinegar
• 2 tablespoons. ketchup
• 2 tablespoons soy sauce
• 1 tablespoon granulated sugar
• ½ tablespoon finely minced or grated fresh ginger
• 1 tablespoon cornstarch
• 1 cup chopped fresh pineapple

Chicken:

• 1-pound boneless, skinless chicken breast, cubed
• ¾ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• ¼ cup cornstarch
• ¼ cup oil
• 2 cups cooked Jasmine rice, for serving
• Chopped green onion, for garnish

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Instructions

1. Place 1 cup pineapple juice, apple cider vinegar, ketchup, soy sauce, sugar and ginger in a small saucepan and bring to a simmer, whisking until sugar is dissolved.
2. Whisk together remaining ¼ cup pineapple juice and corn starch in a small bowl. Whisk into the sauce and simmer until thickened, about 3-4 minutes.
3. Taste and adjust seasoning, if necessary. Stir in pineapple. Set aside.
4. Season chicken breast cubes with salt and pepper. Place corn starch in a medium bowl, add chicken to the bowl and toss to coat.
5. Heat oil to medium-high heat in a deep skillet. Working in shifts, fry chicken in the hot oil for about 3-4 minutes, until golden brown, stirring occasionally to be sure chicken is evenly cooked.
6. Remove using a slotted spoon and place on a paper towel. Once all chicken is cooked, toss with the sweet and sour sauce until coated.
7. Serve pineapple chicken over rice with green onion.

Nutrition

• Serving Size: ¼ of recipe
• Calories: 391
• Sugar: 17 g
• Sodium: 663 mg
• Fat: 17 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 23 g
• Cholesterol: 55 mg